In a small bowl, whisk together the mayo, sweet chili sauce, and sriracha until completely combined and smooth. Stir in the fresh lime juice to brighten the flavors. Set aside about 1/4 cup of this sauce for serving, and reserve the remaining sauce for coating the salmon. This two-sauce approach ensures you have a flavorful coating that won't burn in the oven while keeping fresh sauce for garnish.

Cut the salmon into 1-inch cubes and spread them on a baking sheet or air fryer basket in a single layer. Season the cubes evenly with kosher salt and black pepper. Spoon the bang bang sauce (reserved from Step 1) over the salmon, tossing gently to coat all pieces. I like to reserve a bit of sauce before mixing it with the salmon so the coating caramelizes nicely rather than becoming watery in the oven.

Bake the salmon at 400°F for 13-15 minutes, or air fry at 400°F for 10-12 minutes, until the salmon is cooked through and flakes easily with a fork. The cubes will cook more evenly than a whole fillet, and the sauce will caramelize slightly on the edges for added depth of flavor.

While the salmon cooks, warm the cauliflower rice in a large skillet or microwave according to package directions. Once heated through, stir in the minced garlic and cook for about 1 minute until fragrant. Season with a pinch of salt and pepper to taste. Divide the cauliflower rice among serving plates, creating a bed for the salmon.

Top each bed of cauliflower rice with the cooked bang bang salmon cubes. Drizzle generously with the reserved fresh sauce from Step 1, then garnish with chopped green onions. Serve with lemon wedges on the side for squeezing over the top just before eating—this adds brightness and prevents the dish from feeling too rich.